Place meat and pork rinds and pork shanks in a large kettle andadd about 5 quarts of water or enough to cover meat. Add approximately1 tablespoon salt and bring to a boil. Cook over medium heat forabout 1 1/2 hours. Remove excess grease and set aside. Reserveliquid. Wash the posole very carefully until the water is clear soas to remove lime from kernels. Put in large kettle and coverwith water. Boil until posole has popped. Mix meat, posole, rindand shanks or pigs feet. Add oregano, garlic, onion and chilipods. Let simmer for about 1/2 hour. Posole may be served as amain dish with hard rolls, tortillas or crackers. Additional redchili sauce may be added at serving time for more spice.

Posole can be found in the meat section if it is available in yourarea, if not available, hominy can be substituted in the samequantities but no rinsing or precooking is needed. The posolewill lose its authenticity but none of its tastiness if pork rinds,pork shanks or pigs feet are omitted. You can also add one can oftomatoes to enhance the flavor.